Mole Poblano
Serves 4
Ingredients
Method
1 kg. Chicken Pieces
5 Mulato Chiles, Seeds And Veins Removed
3 Ancho Chiles, Seeds And Veins Removed
3 Pasilla Chiles, Seeds And Veins Removed
2 Tomatoes
1 Onion
3 Garlic Cloves
50 g. Raisins
50 g. Almonds
½ tsp. Cinnamon
¼ tsp. Anise Seed
¼ tsp. Coriander Seed
¼ tsp. Black Pepper
100 g. Mexican Chocolate
Salt To Taste
Vegetable Oil For Frying
1½ l. Chicken Broth
Fry the chiles in a little oil until crisp. Soak in chicken broth until soft.
Roast the tomatoes, onion, and garlic, then blend with the soaked chiles, raisins, almonds, cinnamon, anise, coriander, and black pepper.
Fry the resulting paste in a little oil, then add the chicken broth and Mexican chocolate. Simmer until the chocolate is fully melted.
Meanwhile, cook the chicken pieces in boiling water until done. Drain.
Pour the mole sauce over the chicken and simmer for another 20 minutes, then serve.